Executive Chef Adam Rosenblum of Causwells in SF Learned a Hard Lesson at Age 24
Adam Rosenblum is executive chef of Causwells in San Francisco. It's located on Chestnut St in the Marina District. Formerly sous chef of the renowned Flour + Water, Rosenblum pumps out a menu of bold American cuisine with European influences.\n\nBefore booking Rosenblum, we had no idea he is from the town of $ilver $pring, MD (dollar signs necessary because it's a city of kings) a place maDCap knows well. In yet another tasty edition of the Gorm Report, Laura Gorman and Rosenblum talk about his cooking philosophy, the hard lessons he learned when opening a restaurant at age 24 and the restaurant he plans to retire with.\n\n"I just want to cure meats and drink wine," says Rosenblum. Damn straight.\n\nwww.causwells.com\n\n@big-chocolate: https://soundcloud.com/big-chocolate/big-chocolate-and-toms-diner